La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6237/Peanutty_Chicken_Piccata
Peanutty Chicken Piccata
Yield: Makes 2 servings
Ingredients
| 2 |
Tablespoons |
chicken broth
|
|
|
| 6 |
ounces |
spinach, trimmed, cooked and drained
|
|
|
| 2 |
|
(4 ounce) chicken breasts, boneless, skinless
|
|
|
| 4 |
Tablespoons |
flour
|
|
|
| 2 |
Tablespoons |
peanut oil
|
|
|
| 1/2 |
cup |
fat free egg substitute
|
|
|
| 2 |
Tablespoons |
butter
|
|
|
| 4 |
Tablespoons |
peanuts
|
|
|
| 4 |
Tablespoons |
white wine
|
|
|
| 3 |
teaspoons |
lemon juice
|
|
|
Directions:
Mix chicken broth into hot spinach. Set aside.
Flatten chicken breasts, coat with flour; shake off excess. Heat oil over medium-high heat. Dip each chicken breast in egg substitute and saute 2 to 2-1/2 minutes on each side. Keep warm. Discard oil.
Melt butter in same skillet over medium heat. Add peanuts. Cook and stir until lightly browned. Add wine, cook 1 minute. Add chicken, reduce heat and simmer 3 minutes. Sprinkle with lemon juice.
Arrange spinach on serving plate. Top with chicken breast and sauce.
Serve with baked potato.
Recipe used with permission and provided by the Peanut Advisory Board.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6237/Peanutty_Chicken_Piccata